Go Back
+ servings
These gluten-free muffins for kids (with blueberries and avocado) are the perfect back-to-school muffins! Gluten and grain free, made with cultured dairy, and with low sugar, they're great to serve to a class, too. These gluten-free muffins for kids are packed with fruits and veggies, including carrots, avocado, and blueberries! I think your family will love these gluten-free muffins for kids just as much as mine does.
Print

Gluten-Free Muffins for Kids (with Blueberries and Avocado)

These gluten-free muffins for kids (with blueberries and avocado) are the perfect back-to-school muffins! Gluten and grain free, made with cultured dairy, and with low sugar, they're great to serve to a class, too. These gluten-free muffins for kids are packed with fruits and veggies, including carrots, avocado, and blueberries! I think your family will love these gluten-free muffins for kids just as much as mine does.
Course Dessert, Snack
Cuisine American
Keyword avocado, blueberry, for kids, gluten free, muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 muffins
Calories 100kcal
Author Cheryl Malik

Ingredients

  • 2 cups almond flour
  • 4 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 6 oz Horizon Organic Yogurt Cups in Blueberry , or 6 ounces organic blueberry yogurt
  • 1 pinch salt
  • 1 pinch cinnamon
  • 1/8 teaspoon lemon zest , about 1/2 lemon
  • 2 large eggs  , room temperature
  • 1 avocado , peeled, seeded, and mashed
  • 1-2 tbsp coconut oil
  • 1/3  cup honey
  • teaspoons vanilla extract
  • 1/2  cup grated carrots
  • cup blueberries

Instructions

  • Preheat the oven to 350°. Line a muffin tin with muffin liners.
  • In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, salt, and pinch cinnamon.
  • In a large bowl, whisk together the wet ingredients: eggs, coconut oil, mashed avocado, honey, and vanilla extract.
  • Add the dry mixture to the wet mixture and whisk until no lumps remain. Gently fold in the grated carrots and blueberries.
  • Scoop into prepared muffin tins, filling almost completely full. They will rise, but they will create lovely domed tops. Bake 20-27 minutes or until a toothpick inserted in the middle comes out clean. My mini muffins took about 20 minutes to bake, while my larger, bakery-style muffins took more like 27.

Notes

Let cool 5 minutes in the pan then transfer to a wire rack to cool completely.

Nutrition

Serving: 24g | Calories: 100kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 62mg | Fiber: 2g | Sugar: 6g | Vitamin A: 465IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg | Net Carbs: 7g